Gujarati Kadhi Recipe
Gujarati Kadhi is a beloved comfort dish that beautifully balances tradition and flavor, crafted from smooth buttermilk and chickpea flour. This silky, golden curry offers a delicate harmony of subtle sweetness and gentle spices, making it the perfect accompaniment to aromatic basmati rice or fluffy rotis. A quintessential part of Gujarati cuisine, this kadhi represents the region’s culinary philosophy of creating dishes that are both nourishing and soul-satisfying.
Ingredients
- 2 tbsp unflavored yogurt
- 2 tsp chickpea flour besan
- ½ tsp green chili paste
- Salt to taste
- 1½ tbsp sugar
- ½ tsp crushed ginger
- 1½ cups buttermilk
- 1 tbsp oil
- 1 whole red bor chili
- 3 cloves
- ½ inch cinnamon stick
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A pinch of hing asafoetida
- 5-6 curry leaves
- fresh chopped coriander leaves
Instructions
- In a mixing bowl, combine the 2 tbsp unflavored yogurt, 2 tsp chickpea flour, ½ tsp green chili paste, Salt to taste, 1½ tbsp sugar, ½ tsp crushed ginger, and 1½ cups buttermilk. Whisk well until smooth and lump-free. Set aside.
- Heat a pot over medium heat. Add 1 tbsp oil and let it warm up. Once hot, add the 1 whole red bor chili, 3 cloves, ½ inch cinnamon stick, ½ tsp mustard seeds, ½ tsp cumin seeds, A pinch of hing, and 5-6 curry leaves. Sauté for about 30 seconds until the spices release their aroma.
- Slowly pour the prepared yogurt mixture into the pot with the tempering. Stir continuously to prevent curdling. Reduce the heat to low and simmer for about 3 minutes, stirring occasionally, until the kadhi thickens slightly and reaches a smooth consistency.
- Turn off the heat once the kadhi is done. Garnish with fresh chopped coriander leaves.
- Serve hot with Gujarati Vegetable Pulao or steamed rice. Pair it with crispy papad and tangy pickle for a complete meal.